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I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! —Elaine Mizzles Ben Wheeler, Texas
This recipe is:
Quick
Nutritional Facts 1 serving (1-1/2 cups) equals 657 calories, 27 g fat (12 g saturated fat), 113 mg cholesterol, 2,200 mg sodium, 60 g carbohydrate, 7 g fiber, 43 g protein.
Originally published as Broccoli Chicken Fettuccine in Taste of Home December/January 2007, p59
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jun. 11, 2013 by wernerkl
I thought it tasted like the sauce mix you get with Tuna Helper. Doubled the recipe and it was very runny so I added another can of soup and lots and lots of shredded cheese and flour to thicken. My toddler liked it but it would not make it again.
Reviewed on Jun. 29, 2012 by chica4christ00
This was pretty good. Easy to make and I have most of these ingredients on hand all of the time, so that was very nice.
Reviewed on Sep. 10, 2011 by TwylahJean
Very tasty. If doubling the recipe, I recommend using just 1 1/2 cups of broth.
Reviewed on Mar. 02, 2011 by JillAndLea
I've made this many times and think it is wonderful. I always use fresh mushrooms and broccoli in place of the canned and frozen.
Reviewed on Nov. 08, 2010 by ZumaCook
BEST Chicken Fettuccine I've ever had!!! So creamy & delicious.
Reviewed on Oct. 24, 2010 by dawnwester
One of the best chicken fettuccine recipes I have ever had. But I wish it was for more people.
Reviewed on May. 17, 2010 by MaryThompson
I used egg noodles, and added spinach also. Good, family liked it, but I wish it was a touch more creamy. Maybe I'll add extra soup next time...?
Reviewed on Aug. 04, 2009 by dawnrosanne
I doubled the receipe so it would serve my family of four. It turned out good, but it was a little "liquidy." I think next time I'll cut back on the amount of chk broth that I use or maybe cut down on the soup.
Reviewed on Jun. 28, 2009 by Cindy Fuhs
Wonderful!
Reviewed on Feb. 25, 2009 by lssrls@yahoo.com
I baked this and it was very good. Will make this again
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